1 2–3-pound rotisserie chicken, skin discarded and meat shredded
4–6 lime wedges
Start cooking rice as directed.
Combine apple, 1/4 cup cilantro, 2 Tbsp. onion, and 1 tsp. lime juice in a small bowl; toss to coat. Set apple salsa aside.
Combine remaining onion, zucchini, 1 tsp of Salt Lick Dry Rub, and oil in a large skillet.
Cook over medium heat, stirring often, until completely softened, 6–7 minutes.
Add garlic and next 3 ingredients; stir constantly for 2 minutes.
Stir in broth and beans; bring to a boil.
Coat thinly-cut chicken breasts in salt and pepper, and Salt Lick Dry Rub. Slow cook on medium-low heat.
Reduce heat to medium; simmer briskly, mashing some of the beans with the back of a spoon and stirring often, until sauce is thickened, 8–10 minutes. Season with salt, pepper, and more lime juice, if desired.
Remove chicken and cut into strips.
Divide rice and beans among plates. Top with some chicken and apple salsa. Garnish with remaining 1/4 cup cilantro and lime wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (887g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 816 | ||
Calories from Fat: 70 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 1.7g | 8 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 136.9mg | 42 % | |
Sodium 625.8mg | 22 % | |
Potassium 1779.1mg | 47 % | |
Total Carbohydrate 104g | 31 % | |
Dietary Fiber 23.3g | 93 % | |
Sugars, other 80.7g | ||
Protein 81g | 116 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 816
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